I was going to give up this blog, I became ‘busy’ again on the other side of Covid. Between trying to catch up with life, a new relationship, flying everywhere, friends and my two beautiful god children, I was struggling to find the time.
But, being back at work has been wonderful. Speaking to colleagues about how they got through Covid and what they got up to has made me realise that no one was ‘better off’ in anyway throughout that time. Everyone has a story to tell and it’s never a good one, but when I tell them I began posting my grandmothers’ recipes, their reactions are brilliant!
‘Oh wow! I love houmous’
‘Halloumi is my favourite’
‘Oh my god! When I lived in Cyprus I had a Greek boyfriend and his mum would cook…..’
Their reactions made me laugh, some Captains, crew and even passengers began to follow me on social media and quite a few would test the recipes and drop me a message. It’s a nice feeling, my time wasn’t wasted and it turns out my time won’t be wasted if I carry on.
So that being said, here’s a favourite of my sisters’ Stephanie, who without her, the idea, the web page, the stunning photos and the all together application of my project really wouldn’t be possible.
Thank you Steph
Ingredients
1 Large Onion
20ml Olive Oil
1kg Frozen Runner Beans
3 Large Cyprus Potatoes (optional)
1 Tin Chopped Tomatoes
1 Large Tbsp Tomato Paste
1 1/2 Tsp Salt
Pepper
1 Cup Water
1 Lemon juice
Method
On a medium heat, in a large saucepan, heat the olive oil adding your diced onion and cooking until soft.
Stir in your chopped tomatoes and tomato paste and allow to cook for 2-3 minutes.
Turn up the heat and add the runner beans, chunky potatoes, water, salt and pepper.
Bring everything to a boil, finally adding the lemon juice.
Reduce the heat to a simmer until the potatoes are soft, approximately 25 minutes.
Leave to stand for 10 minutes before serving. You will burn your mouth if you don’t!
Tips
This is a great dish to serve both hot or cold.
Serve along side rice and/or warm crusty bread.
Works great with thick Greek yogurt.
Use frozen runner beans as fresh runner beans take a long time to cook and soften. Fresh runner beans are often quite tough.
Cost
Cost under £10 for 4 persons.